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Mycorrhizal seedling cultivation method of panzhihua truffle

A technology of Panzhihua truffle and its cultivation method, which is applied in the field of mycorrhizal seedling cultivation of Panzhihua truffle, can solve the problems of affecting the growth of seedlings, high mortality of inoculated seedlings, artificial cultivation methods of immature Panzhihua truffle, etc., and improve the survival of seedlings high rate, significant economic benefit, and high transplant survival rate

Active Publication Date: 2019-06-25
攀枝花市农林科学研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Panzhihua truffle is the most commercially promising new species of white truffle, and there is no mature artificial cultivation method for Panzhihua truffle
In the existing Indian truffle and summer truffle mycorrhizal seedling cultivation methods, there are usually two methods of inoculation with solid bacterial agent and liquid bacterial agent. The inoculation of solid bacterial agent generally cultivates aseptic bare-rooted seedlings first, and the nutrient bowl is replaced during inoculation. Afterwards, there is a period of slow seedling stage, which will lead to high mortality of inoculated seedlings, affect the growth of seedlings, and delay the formation of mycorrhizae

Method used

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  • Mycorrhizal seedling cultivation method of panzhihua truffle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Embodiment 1 uses the inventive method to carry out mycorrhizal seedling cultivation to Panzhihua truffle

[0067] Panzhihua truffle mycorrhizal seedling cultivation, the specific operation steps are as follows:

[0068] a. Collection and preservation of Panzhihua truffle strains

[0069] Collect the mature fruiting bodies of Panzhihua truffles, soak them in 70% alcohol or hydrogen peroxide for 3 minutes, and crush them into powders with a diameter of ≤0.5mm;

[0070] B, proportioning and preparation method of Panzhihua truffle bacterial agent

[0071] The truffle powder prepared in step a is mixed with limestone powder, vermiculite powder, peat powder, EM yeast and Bacillus subtilis in a weight ratio of 30:8:20:10:1:1, and mixed uniformly; The particle size of limestone powder, vermiculite powder and peat powder is ≤0.5mm;

[0072] c. American pecan seed collection and preservation

[0073] Collect high-quality American pecan seeds, soak them in 0.3% potassium perm...

Embodiment 2

[0080] Embodiment 2 uses the inventive method to carry out mycorrhizal seedling cultivation to Panzhihua truffle

[0081] Panzhihua truffle mycorrhizal seedling cultivation, the specific operation steps are as follows:

[0082] a. Collection and preservation of Panzhihua truffle strains

[0083] Collect the mature fruiting bodies of Panzhihua truffles, soak them in 75% alcohol or hydrogen peroxide for 5 minutes, and crush them into powders with a diameter of ≤0.5mm;

[0084] B, proportioning and preparation method of Panzhihua truffle bacterial agent

[0085] The truffle powder prepared in step a is mixed with limestone powder, vermiculite powder, peat powder, EM yeast and Bacillus subtilis in a weight ratio of 33:10:22:12:1.5:1.5, and mixed uniformly; The particle size of limestone powder, vermiculite powder and peat powder is ≤0.5mm;

[0086] c. American pecan seed collection and preservation

[0087] Collect high-quality American pecan seeds, soak them in 0.5% potassium...

Embodiment 3

[0094] Embodiment 3 uses the inventive method to carry out root seedling cultivation to Panzhihua truffle

[0095] Panzhihua tuber mycorrhizal seedling cultivation, the specific operation steps are as follows:

[0096] a. Collection and preservation of Panzhihua truffle strains

[0097] Collect the mature fruiting bodies of Panzhihua truffles, soak them in 75% alcohol or hydrogen peroxide for 5 minutes, and crush them into powders with a diameter of ≤0.5mm;

[0098] B, proportioning and preparation method of Panzhihua truffle bacterial agent

[0099] The truffle powder prepared in step a is mixed with limestone powder, vermiculite powder, peat powder, EM yeast and Bacillus subtilis in a weight ratio of 35:12:25:15:2:2, and mixed uniformly; The particle size of limestone powder, vermiculite powder and peat powder is ≤0.5mm;

[0100] c. American pecan seed collection and preservation

[0101] Collect high-quality American pecan seeds, soak them in 0.5% potassium permanganate...

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Abstract

The invention belongs to the technical field of plant cultivation, and particularly relates to a mycorrhizal seedling culture method of bombax ceiba truffles. Aiming at the problem that the mycorrhizal seedling culture method of the bombax ceiba truffles is lacked in prior art, the mycorrhizal seedling culture method of the bombax ceiba truffles is provided. The method includes the following steps of collection and preservation of bombax ceiba truffle strains, matching and preparation of a bombax ceiba truffle inocula, collection and preservation of pecan seeds, culturing and inoculating of the pecan aseptic seedlings and culturing of the mycorrhizal seedlings inoculated with the bombax ceiba truffles. According to the method, the pecan is used for inoculating of the bombax ceiba truffles, and the gap that the mycorrhizal seedlings of the truffles are cultivated in a high-temperature region to obtain economical fruit trees is filled; through the specific composition and matching ratio of the truffle inocula, after the inocula are inoculated, the infection rate of mycorrhizae is larger than 85%, and the survival rate of seedlings is improved largely. The method is simple in operation, high in infection rate, high in transplanting survival rate and remarkable in economic benefit.

Description

technical field [0001] The invention belongs to the technical field of plant cultivation, and in particular relates to a method for cultivating mycorrhizal seedlings of Panzhihua truffles. Background technique [0002] Truffles (T.ruffles) is the Ascomycete Truffles (Tuberales) Truffles (Tuberaceae) Truffles (Tuber), is the world's most precious symbiotic edible fungus, with a unique flavor and nutritional value, because of its The output is limited, the price is expensive in the international market, and the supply is in short supply. It is known as the "black diamond". [0003] Panzhihua truffle (T.panzhihuanense) fruiting bodies are huge, with a single weight of more than 450g. It has a clear fragrance, delicate meat, and good taste. It is a white block with great commercial value and great commercial development potential found in China so far. new species of bacteria. The domestic market price of Panzhihua truffles above 3cm is 1500 yuan·kg ～1 ~2 000 yuan·kg ～1 , mu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01G18/10A01G18/62
CPCA01G18/10
Inventor 柳成益杨梅肖玉军李小林唐平
Owner 攀枝花市农林科学研究院
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